Celebrating the Power Puff Girls

There are those who when asked if they have any regrets in life say, “No, none!” I find that so hard to believe. In a long-lived life, how can we not have regrets, even if we have much to be thankful for. I do have regrets. But not about matters that really matter. Like I would want the same parents, the same brothers and sisters, the same upbringing. And the same husband!

But…did I want to be a journalist? Hmm… not really. It was by default. Also, that I became a photographer – it was just a hobby I was good at. So what would I want changed? Okayyyy… I wish I was a Tango dancer or competed at figure skating – how I love that sport. Or become a world-famous skier! Or even worked on a vineyard in my youth.

Why did I get into this line of thought – of regrets that is? It’s when I started to edit Mitali Kakar’s article on deep sea diving. How wondrous is the underwater world. How I wish I was a diver. But I am a funk when it comes to the deep sea. This, in spite of being a Piscean.

Diving must be like entering another universe. I can imagine land sounds disappearing as you go deeper, surrounded by a vast blue silence. Coral reefs all around, and swaying sea plants. Then there are the creatures – brilliant-coloured fish darting about, sea turtles gliding by, unbothered by your presence, octopus hiding under stones. Sea horses, starfish and yes, sharks and whales! Mitali and her band of friends swam with a Thresher shark. She says, “It’s all very humbling. You are a visitor here and they welcome you to be a part of their world.”

Methinks, being a diver must be magical. God, the Creative Master, is truly great. Perhaps I will graduate from being a snorkeller to deep sea diver, someday. Then I will have no regrets!

This issue carries plenty of exciting articles. Monsoon creates a yearning for a certain kind of food. We give you a checklist of ingredients to stock so you can rustle up stuff at the drop of a wet hat. There is also soy sauce, a condiment that allows a vast culinary repertoire. And Bohri food is not just chicken and meat, but palida and batata, too. You also get to ‘know more’ about sattu, the super food.

The Top 10 Gourmet Hubs in Bombay completes its run with this issue; 10 best fine-dining places – in 5-star hotels. Was not easy, but we made our pick. Check out what is on the platter.

The elegant Dr Jamuna Pai, a name to reckon with, adorns our Celebrity Bites pages and Sheeba de Souza invites us into her kitchen.

Last but not the least, we bring you three top owner-chefs, who are not just creating waves but a tsunami in the restaurants they own, The Lovefools, Izumi and Ekaa.

I am so happy that we now have many women chefs commanding in an area where even today estimated figures show 80 to 90% chefs are men. The women we have selected are leading serious professional kitchens and have strong culinary identities.
 Ironically, historically speaking, women have been expected to cook at home. The culture in restaurants – long hours, physical endurance, hierarchy, shouting, aggression, a military brigade system – wasn’t designed for women. Throw in marriage, children and family responsibilities and the woman’s role in the home kitchen was established! She could never cope, they said, or be accepted as a serious chef.

But things have changed. The culture in the kitchen has changed. Women chefs have claimed authority. They are the new queens of the kitchen. The ‘schefs’ have become the stars.

Take a bow, Sarita, Niyati and Nooresha.